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Brown Trout Pale Ale

Brown Trout Pale Ale

American Pale Ale • All Grain • 5.5 gal

mikfir

A classic APA

February 11, 2016  03:07pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 9 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs 2-Row Caramel Malt 10L;Briess

    2-Row Caramel Malt 10L;Briess

    Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 oz Magnum -14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • .5 oz Cascade -5.5 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz El Dorado® -15.0 AA% pellets; boiled 10 min

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • .5 oz Amarillo® -8.5 AA% pellets; boiled 1 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Amarillo® -8.5 AA% pellets; added dry to secondary fermenter

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz El Dorado® -15.0 AA% pellets; added dry to secondary fermenter

    El Dorado®

    El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit.—usahops.org

  • 1tsp Irish Moss -(omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5tsp Wyeast Nutrient -(omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 1tsp Amylase enzyme -(omitted from calculations)

    Amylase enzyme

    Aids in converting starches into sugar

  • White LabsWLP017Whitbread Ale

    White LabsWLP017Whitbread Ale

    Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.

Notes

Mash at 153, Ferment 65

Style (BJCP)

Category: 18 -Pale American Ale

Subcategory: B -American Pale Ale

Range for this Style
Original Gravity: 1.050 1.045 -1.060
Terminal Gravity: 1.011 1.010 -1.015
Color: 6.2 SRM 5 -10
Alcohol: 5.0% ABV 4.5% -6.2%
Bitterness: 42.7 IBU 30 -50

Discussion

mikfir

A classic APA

2016-03-12 11:49am

Delicious, refreshing and will be served on opening day of trout season

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